This recipe, by far, is the easiest holiday recipe to execute. Once you pipe the delicate meringue and pop the trays in the oven, you have 2 hours to meander away from the kitchen.The other perk about this recipe is that the meringues hold really, really well! Cookies can be kept in an airtight container for up to 2 weeks.

1. Preheat oven to 200 degrees F (95 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper.

2. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla extract.

3. Take aside 2 tablespoons of meringue– dye one tablespoon using red food dye; and one using the green food dye. Using this technique here, paint two strips, one with the green meringue, and one with the red meringue down the side of a piping bag fitted with a star tip.

4. Pipe ~1″ stars on your piping tray; you can use many different patterns (rose, straight, etc.) on your parchment lined tray. Bake the meringues for approximately 1 1/2 to 2 hrs. You want to make meringues until fully dried (no golden brown here.)

3 Comments For This Post

Dear all, Thanks for stopping by and leave your loevly comment. I suggest you to give a try, it look difficult but in actual fact, it is not !! The important thing is you need to know your Oven !! adjust the right temp, and am sure you can make this too..Bakeling, can make about 25pcs (50cent coin size). When I did, I double up the ingredients.Ah Wei, this is super sweet, I’m not appreciate this but my kids love it !!